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Triangles of crescent roll dough are pressed into a 10-inch pie tin and layered with all the taco fixings. First come the corn chips, followed by the ground meat, sour cream and cheese. Then another layer of corn chips finishes the pie. It 's baked until golden, cut into slices and served with shredded lettuce and slices of avocado.
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A fluffy, golden meringue sits atop a rich ice cream made of pumpkin, marshmallows, egg yolks, and fall spices in this elegant baked Alaska.
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This is a rich pie with a VERY peanut buttery flavor.
cooking.nytimes.com
This recipe is by Trish Hall and takes 2 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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These spicy mini cheese and jalapeno tarts are always the first to go at parties. They are quick and easy to make.
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An open-face apple pie filled with apples, raisins, walnuts. All topped off with a drizzling of sweet icing.
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Flaked coconut is folded into a homemade custard in this classic pie.
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Not only is this buttermilk pie easy to make and beautiful to look at, it's bursting with the bright, tangy flavors no other custard-style pie can touch.
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Forget about Grandma's recipe! After everyone tastes this delicious apple pie, you'll be forced to start a new family tradition.
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Fresh strawberries are piled into a graham cracker crust and topped with a fluffy cooked meringue. You'll need a stand mixer to make this recipe.
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Here's a combination of holiday favorites!
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Yes, it is gloriously Southern -- as I am, and a family favorite! It's made with dark corn syrup, peanut butter and whole peanuts and looks like pumpkin pie, but don't be fooled! This pie is simple and delicious for those who like peanut butter. It is a great recipe to serve guests as it is an unexpected taste treat!